Passion, experience and constant research for highest quality, perfect terroir are the main factors to produce finest Tuscan IGP Oilive Oil.

Ombroso extra virgin olive oil is a fruit of healthy olives, picked in the right moment and processed stright away in our own mill.Once picked, the olives are transported immediately to our own olive oil mill where they pass through the cold press. Then the oil is decanted and not filtered to preserve its aromas and antioxidants. 2015 has been very favorable for olives, it permitted to obtain excellent quality olive oil certified by The Consortium for the protection of Tuscan Extra Virgin Olive Oil IGP. Each bottle is marked with Toscano IGP (IGP Indicazione Geografica Protetta) label to guarantee the quality and Tuscan origin. Ombroso oil has a delicate spicy taste and perfectly expresses the territory of Maremma Tuscany. Try it on bruschettas, season fresh vegetables and salads, or use it in cooking to give an extra taste to your favorite dishes. Try our recipies >







- Emilio Palazzesi: 6 Laws to reach the best quality of Olive Oil Italy

The terroir (climate, soil, terrain) is an important factor in producing quality olive oil. Az. Agr. La Caprareccia is situated close to Batignano a tiny medieval town near Grosseto in the south of Tuscany, mild climate and intact nature area.

Different olive varieties give different results: Some of the most cultivated in Tuscany are Leccino and Frantoiano. Leccino oil is balanced, fresh and delicate in aromas while Frantoiano is fruity, rIch in aromas and pleasantly bitter. Both plants give quality olive oil and are often mixed together to achieve better results.

Fruit health and maturity is critical in determining the taste and quality of olive oil. Riper fruit yields more oil than green fruit but its oil contains fewer antioxidants, and its taste is milder. Last November the company tested a new olive gathering machine, that embraces the trunk and shakes it so the olives drop into a giant inverted umbrella beneath. In this way the harvesting takes less time and the olives don’t overripe.

For higher quality, picked olives should be brought immediately to the mill to be crushed. Smashed or prolonged stored fruit begins the oxidation and fermentation process and the development of defective oils. Az. Agr. La Caprareccia has its own olive mill, so the time between picking and crushing is reduced.

Exposure to oxygen, light and heat is detrimental to the quality of the oil. Stainless steel olive mill equipment and storage containers are preferable. Low processing temperature is important for protection of the aromas and for the reduction of oxidation.

Emilio prefers to decant and not to filter his oil. He is convinced that filtering may remove a small amount of the positive flavor and antioxidant components. Decanted oil is less brilliant in clarity but more natural and aromatic.